Apr 23, 2016

Not Tonkatsu, but Panko Crusted Fried Steak with Lemony Garlicky Sauce

Most people are probably more familiar with tonkatsu, a Japanese style breaded then deep fried pork cutlet. To make it more luxurious, let's swap out the pork with steak and serve with rice-killing lemony garlicky sauce.  

Panko crusted fried steak with lemony garlicky sauce -





Ingredients (for 1 to 2 portions)?



  • 0.5 lb steak
  • Some all purpose flour
  • Some panko or other types of flaky breadcrumbs
  • 1 egg
  • Some salt
  • Some black pepper
  • Some steamed white rice
  • Some salad (optional)


Sauce:



  • 2 garlic cloves
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 tablespoon light/low sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/8 teaspoon black pepper


How?


Cook some rice first to go along with the luscious medium rare fried steak. 


Remove the steak from the fridge and let it rest at room temperature for 5 to 10 minutes before frying. Heat up the oil to 350 degrees Fahrenheit. 

Prepare a medium non-stick pot and drizzle 2 tablespoons of olive oil. Turn to medium heat and add in two finely chopped garlic cloves. Stir and cook till the pieces are about to get burnt then pour in the light soy sauce, Worcestershire sauce, lemon juice, and sprinkle some black pepper.


Mix well and let the sauce reduce a little bit. Turn off the heat and add in the lemon zest -




If serving salad on the side, this sauce can act as dressing, saving some troubles fixing up new sauce for the leafy greens.


Set up an assembly station with three flat containers. One with all purpose flour and small pinch of salt mixture, one with beaten egg, and one with panko -




Coat the steak with seasoned flour first and tap away any excess powder. Dip the coated steak in beaten egg. Lastly, coat the steak with panko and gently press into the meat. 


Fry the steak using high heat, about one minute on each side depending on the thickness and preferred rareness of the beef. The one used here was fried two minutes for medium rare doneness.


Once ready, drain out excess oil and let the steak rest for 5 minutes before cutting into thick strips. 


Scoop some cooked rice onto the serving plate and arrange salad on the side. Transfer fried steak over and drizzle with lemony garlicky sauce -




Steak should take over the spotlight but somehow the garlicky sauce was even more seductive. As for the salad? It was mainly there to hinder the guilty feeling.   



Other steak recipes:

Apr 17, 2016

Relaxing Morning - Smoked Salmon and Soft Scrambled Eggs Croissant Sandwich

One of the neighborhood bakeries had a big sign showing newly released product - croissant made with Echire butter with a touch of fleur de sel. This top quality combo was too powerful that I just couldn't walked pass it without grabbing some home. 

Ate one and stored the rest of the croissants in the freezer. Surprising, the texture remained unchanged few days later after heating up in the oven. The already satisfying croissant turned into an even more fulfilling breakfast on one cozy morning.

Smoked salmon and soft scrambled eggs croissant sandwich -   



Ingredients (for two)?

  • 2 croissants
  • 2 eggs
  • 2 tablespoons unsalted butter
  • 2 teaspoons mayonnaise (Japanese kind preferred)
  • 1/2 teaspoon whole grain mustard
  • Small pinch sea salt
  • Some smoked salmon
  • Small amount lettuce


How?

Heat up the croissants in the oven. Once ready, remove from heat and let the croissants cool down till ok to handle by hands. Slice the bread in half but leaving the very last end intact, meaning not fully slicing the bread all the way through.

Mix the mayonnaise and whole grain mustard in a small bowl. Spread the mixture on the inner sides of the croissants -


Carefully put the lettuce to the croissant sandwiches as the very top and bottom layers. Add some smoked salmon in between the two lettuce layers. 

Beat up two eggs along with a small pinch of salt. Prepare a non-stick pan and turn to medium heat. Add the butter and wait till it melts, pour in the egg mixture and keep stirring gently to prevent the bottom and edges from browning too fast. In fact, try not to brown the eggs at all. Lower the heat a little if needed. 

Keep stirring the mixture till the eggs start to curdle, kind of like fresh cottage cheese. Quickly remove from heat when the eggs are still slightly runny. Keep in mind that the residual heat will continue to cook and harden the eggs. Transfer the eggs onto a plate or add directly to the sandwich on top of smoked salmon and below the lettuce.


Leftover turkey or ham can be two other delicious alternatives. 

My house was filled with buttery and comforting aroma that morning. Simple pleasure.


Other sandwich recipes: